Pork liver pate is a dish for all occasions. It can be prepared as in the classic version, and with the addition of other ingredients that will give the pate a special taste.

After this recipe, you will no longer go to the store to buy pate.

To prepare you will need:

  • package of butter – 200 grams;
  • two onions;
  • two cloves of garlic;
  • 800 grams of pork liver;
  • salt, pepper, bay leaf.

Cooking process:

  1. Peel the pork liver, rinse well, rub with salt, put in a saucepan and cover with cold water. Wait until the water boils and add the bay leaf. Then cook for about 25 minutes.
  2. While the liver is cooking, chop the onion and fry in a frying pan. Now add the liver there and fry for another five minutes.
  3. Grind the ingredients through a meat grinder or food processor to make a puree.
  4. And now - the main secret. Beat the butter until foamy and mix with the liver mass. Add spices to your taste. Place the pate in the pan and pour a little warm butter on top again. Place in the refrigerator to harden.

How to cook in a slow cooker

A multicooker is a universal cooking device. It is also suitable for creating a delicious pate.

Required Products:

  • 50 grams of butter;
  • one piece each of carrots and onions;
  • one bay leaf and one clove of garlic;
  • about 400 grams of pork liver;
  • salt pepper.

Cooking process:

  1. We prepare all the products for the multicooker: wash the liver, then cut it into pieces. Chop the carrots into strips and the onions into small squares. We do the same with butter.
  2. Place the products into the multicooker bowl. Add spices, bay leaf and mix well.
  3. Set the “Baking” mode for 40 minutes and wait.
  4. All that remains is to wait until the allotted time has passed and grind the boiled vegetables in a blender.

With smoked bacon

Pork liver pate with bacon is a hearty and quite fatty dish.

Required Products:

  • small stick of butter – 100 grams;
  • pork liver – 600 grams;
  • onions and carrots - one piece each;
  • lard – 100 grams;
  • bay leaf - 1 leaf;
  • salt and pepper to taste.

Cooking process:

  1. Heat a frying pan and fry the bacon in it until the fat is rendered. Place the liver there and cook for about five more minutes.
  2. Chop the onion and carrots, place in the liver, add a small amount of water, add spices and simmer for 20 minutes.
  3. Once ready, wait until everything has cooled, place in a blender or grind through a meat grinder until a homogeneous mass is formed.
  4. Add softened butter, stir and cool.

Liver pate with carrots

You can also prepare pork pate with vegetables, such as carrots.

Required Products:

  • kilogram of liver;
  • a pack of butter – 200 grams;
  • several cloves of garlic;
  • two carrots and one onion;
  • spices - to your taste.

Cooking process:

  1. Cut the liver into pieces, remembering to wash it thoroughly, and fry in a frying pan until a light crust forms. Then reduce the heat and leave it to simmer under the lid until cooked, add spices.
  2. While the frying process is in progress, do the same with onions and carrots, first chopping them. Add garlic here.
  3. Mix the prepared ingredients and puree in a blender, add the butter and mix well.

With butter

Butter in pate is a win-win option. But this combination is very high in calories.

Required ingredients:

  • 50 grams of butter;
  • one onion;
  • a little salt, pepper and vegetable oil;
  • 400 grams of pork liver;
  • clove of garlic.

Cooking process:

  1. Cut the liver into pieces and fry it a little in oil.
  2. Add the chopped onion to the liver and fry everything together again for a couple more minutes. Add spices. Cover with a lid and simmer until done.
  3. Wait for the resulting mass to cool slightly and grind it in a meat grinder. You can use a food processor or blender.
  4. Mix the pate with butter and put it in the refrigerator for a while.

With added cheese

Cooking option with cheese. It is advisable to use hard cheese with a pronounced taste.

Required ingredients:

  • small package of butter – 100 grams;
  • 600 grams of liver;
  • 200 grams of cheese;
  • salt pepper;

Cooking process:

  1. Rinse the liver well, cover with water and let it stand for a while to improve its taste.
  2. Heat a frying pan and lightly fry the chopped onion in vegetable oil. Then lay out the liver and bring everything to readiness. Don't forget to add spices.
  3. Grind all ingredients in a blender, add grated cheese. Mix well and put in the refrigerator.

Pate with boiled pork liver

In this recipe, instead of frying, it is suggested to boil the liver.

Required Products:

  • a little butter - 50 grams;
  • 400 grams of pork liver;
  • onions and carrots, one each;
  • spices to taste;
  • one clove of garlic and one bay leaf.

Cooking process:

  1. After the liver has been washed and has been in the water for some time, put it in a saucepan, add a bay leaf there, bring to a boil and wait until it boils.
  2. At this time, fry the carrots and onions in a frying pan, adding garlic to them.
  3. Mix the vegetables with the liver and grind in a meat grinder. Add soft butter to the pate, put it in a container and let it sit in the refrigerator for a while.

With added mushrooms

You can use any mushrooms, both wild mushrooms and champignons.

Required Products:

  • 300 grams of mushrooms;
  • 400 grams of liver;
  • one onion;
  • 100 grams of butter;
  • spices to your taste, a clove of garlic.

Cooking process:

  1. Chop the onion, fry it a little in a frying pan, add the selected mushrooms to it, fry for some more time.
  2. Then add chopped liver and garlic to the vegetables. Bring all ingredients to readiness, but do not overcook. At this stage you can add seasonings.
  3. When everything is ready, use a meat grinder or food processor to make a homogeneous mass. Add chopped butter to the resulting pate and mix well.

Step 1: Boil meat with vegetables.

The meat must be cleaned of films and veins and washed thoroughly in water. Cut each piece into 4 parts. Peel onions, carrots, potatoes and wash under running water. Place the vegetables and meat in a large saucepan and add water so that all ingredients are completely covered. Place the pan on the fire; when it boils, skim off the foam and add the washed parsley, bay leaf, salt to taste and black peppercorns. Reduce the heat and simmer the contents for about an hour. After this, take out the vegetables and add the cleaned and washed liver to the broth and cook together with the meat for about another hour.

Step 2: Make the pate using a meat grinder.


After the meat is ready, remove it from the broth and cool. And soak the bread pulp in the broth for a few minutes. Next, we pass all the vegetables, meat, liver and bread through a meat grinder several times. Grind the ingredients thoroughly and mix them. The entire mass must be passed through a meat grinder at least 3 times so that the consistency of the pate becomes paste-like and homogeneous.

Step 3: Serve the meat pate.

Transfer the resulting pate into a tightly sealed container or jar and place it in the refrigerator. If necessary, transfer some to a bowl and spread on bread. This pate can also be used as a filling for puff pastries, pies or pies.
In order to serve the dish on the festive table, it can be baked in the oven. To do this, take a baking dish, grease it thoroughly with butter and sprinkle with breadcrumbs. Place the pate mixed with chicken eggs in it in an even layer. Place it in the oven, preheated to 200 degrees. Bake the dish for 20 minutes, then cut into portions like a pie, decorate with herbs and fresh vegetables and serve as a flavorful snack. Bon appetit!

In the same way, you can prepare chicken or fish pate. You can experiment and mix, for example, chicken and turkey, pork and beef, or fish and shrimp. Pates made from different types of meat have different tastes and aroma.

If the meat is very dry, then in order to make the pate tasty, you can boil and grind 100-200 grams of any fresh lard. It will add fat to the finished dish and make it more tender.

The pate goes well with toast or fresh bread, as well as fresh vegetables such as tomatoes, cucumbers, lettuce and bell peppers. An assortment of chopped vegetables can be served on the same dish with the pate.

step by step recipe with photos

Homemade pork pate is much tastier than its counterparts from store shelves. After all, in this case, you can choose what spices to add, whether to include vegetables in the dish, how much lard to put in, or just get by with meat. From spices you can take a mixture of ground peppers, nutmeg, coriander, cloves (ground or whole), bay leaf, dried garlic. In any case, there is no need to overload the pate with spices, otherwise the taste of pork will fade into the background.

Ingredients

  • 1 large onion
  • 100 g lard
  • 1 large carrot
  • 3 tbsp. l. vegetable oil
  • 300 g pork
  • 1/2 tsp. salt
  • 2–3 bay leaves
  • 1/2 tsp. spices
  • 100 ml water
  • bread for serving
  • greens for serving

Preparation

1. Peel the onion and chop finely.

2. To make the pate more juicy, it is advisable to take fatty pork (cutlet) or add a piece of lard. If the lard is salted, use a knife to remove excess salt, cut off the skin and cut the lard into small pieces.

3. Heat the frying oil in a frying pan, fry the onion for 2-3 minutes over low heat, then add the pieces of lard into the frying pan. Stir and fry over low heat for another 5-7 minutes.

4. Cut the chilled or defrosted pork into small pieces, place in a frying pan, and stir.

5. Peel the carrots and grate on a coarse grater.

6. Transfer the grated carrots to the pan and stir.

7. Add some water to the pan, add bay leaf, spices and salt.

read in Ukrainian

Prepare a delicious meat pate - the best dish for snacking.

Pate © depositphotos

What to think of for snacks? Editorial tochka.net knows a delicious answer to this question and offers you a snack that is pleasant in every sense - a delicious meat dish.

The pate is easy to prepare, and even easier to eat - you spread it on bread, and it just melts before your eyes!

The most popular among housewives is liver pate - beef, chicken or duck - because it has an oily consistency.

READ ALSO:

But if you follow the recipe, you will get a wonderful meat pate - soft, flexible and without lumps.

Meat pate - ingredients:

  • 700 g pork,
  • 300 g pork lard,
  • 2 carrots,
  • 1 onion,
  • 2 bay leaves,
  • 3 peas of allspice,
  • a pinch of ground coriander,
  • ground black pepper to taste,
  • a pinch of sugar
  • salt to taste,
  • 100 ml broth or water.

Meat pate - preparation:

  1. Cut the pork and bacon into small pieces. Cut the carrots into small cubes. Chop the onion.
  2. Throw the bacon and onion into the saucepan and, stirring, fry over medium heat for 5-7 minutes. Then add carrots and simmer, covered, for 20 minutes.
  3. Place the meat in a saucepan, add broth or water and fry over high heat until it boils. Then add spices, salt and sugar, reduce heat, and simmer covered for 40-60 minutes. Be careful not to burn the meat; add more liquid if necessary.
  4. Cool the cooked meat slightly, remove the bay leaf and allspice. Grind with a blender or meat grinder until it becomes a paste. Salt to taste.
  5. Store the finished pate in the refrigerator. Serve the pate on the table in a bowl or spread on slices of bread.

Bon appetit!

Description

Meat pate, which we invite you to cook with us today, turns out deliciously delicious. A simple and quick recipe for a delicacy came to us from the British Kingdom and has become firmly entrenched in the menu of many families. The dish has proven itself impeccably in feeding children, and some housewives even preserve this product in jars, like preparations for the winter. True, to sterilize such a pate you cannot do without an autoclave, but today it is not difficult to buy this device.

All those who care about their health and the health of their relatives, and also do not want to eat meat-containing products instead of natural ones, make pates at home with their own hands. We will tell you how to prepare a delicious delicacy, the characteristics of which are many times higher than products prepared according to GOST, in this simple step-by-step recipe with photographs. I would just like to draw attention to the fact that it is best to buy products for homemade meat pate at the farmers market.

Sandwiches with meat pate made from pork, beef, chicken or any other type of meat and all offal will become a lifesaver at any time of the day or night, and a wonderful addition to dishes on the holiday table. Regardless of the main component, all pates turn out to be very nutritious and tender.

Meat pates are prepared at home in different ways. Meat and other delicacy ingredients - vegetables, legumes, nuts, offal - are boiled, fried, and even baked in various ways.

The most pleasant-tasting products are those that are crushed into small fractions using a blender at the final stage of preparation. It is this action that gives the pates an airy structure and a balanced taste.

Ingredients


  • (600 g)

  • (50 ml for dish + 1500 ml for cooking)

  • (70 g)

  • (taste)

  • (1 tsp)

  • (taste)

Cooking steps

    To prepare a delicious, tender meat pate according to the English recipe, prepare fresh, unfrozen beef meat, or rather veal, and high-quality butter with a high percentage of fat content. Rinse the veal in cold water and pat dry with paper towels, then remove all membranes and veins. Place the butter in the freezer for approximately one hour..

    Cut the meat into approximately the same pieces as in the photo.

    Season the veal with rosemary, add as much ground black pepper as you like, and then lightly add salt. Mix the meat thoroughly with your hands and try to rub in the spices a little. Leave the workpiece for ten minutes to marinate in a warm place.

    Form a semblance of a plate from a large piece of foil. Transfer the meat there, and then add fifty milliliters of cold water to the mixture. Wrap the foil so that neither the meat nor the liquid can escape during subsequent cooking.

    Pour one and a half liters of water into the multicooker bowl, and then install the steamer in which place the foil with the meat preparation.

    Set the appliance timer for 50 minutes of cooking and select the steam cooking mode. Close the multicooker lid and press the button to start the process.

    After the time has passed, turn off the appliance and carefully remove the tray with meat in foil. Unfold the workpiece and cool in air for five minutes..

    Transfer the savory stew to a mixing bowl, then use an immersion blender to turn it into a pate. Taste the pate and add salt if necessary.

    Rinse the 700 ml jar in warm water and dry thoroughly. You can even steam it. Place the soft, still hot meat mixture into a jar, and then carefully place pieces of butter from the freezer on top of it. Do not try to compact the pate, place it as necessary: ​​the resulting gaps will subsequently be filled with melted butter. Place the jar of pate in the microwave at medium power for one minute or in an oven preheated to 150 degrees Celsius for five minutes. In extreme cases, you can even use a regular hairdryer, heating the oil with a stream of warm air. It is important to ensure that the oil spreads over all cavities not filled with meat, so rotate the jar.

    Cool the finished product until the butter hardens and store in the refrigerator. Serve the meat pate by spreading a generous layer on a thin piece of bread or fresh toast. Brew a cup of strong coffee or aromatic English tea and start your successful day!

    Bon appetit!